Top Chefs From India’s Most Fabulous Restaurants Share Their Favourite Recipes For The Festive Season – Polka Cafe

One of the grandest and most celebrated festivals of India is finally here – Navratri. The nine days of Navratri is a time when many people across India observe various rituals to purify the mind, body and soul, and to invoke the blessings of the Goddess. One of these rituals is feasting!

We bring to you healthy recipes chosen by talented chefs from some of India’s most renowned hotels and restaurants. Go ahead and indulge yourself in unique vegetarian dishes at any of these restaurants or within the comfort of your home. We promise you will have a culinary feast to remember!

Chef’s take: Chef Suman Nayak, Chef de Partie, JW Marriott, New Delhi Aerocity, who is currently in Mumbai for Ambrosia, the Temple Feast, recommends the Bengalo ChorChori. An important dish that is served on the Sattami day of Dussera during Navratri, Bengalo ChorChori is a vegetarian delicacy that goes well as a side dish with any meal. Chorchori is a combination of fresh vegetables with aromatic spices.

Method:
– Grind the roasted khus khus along with the green chilies and a few tablespoons of water, to a very fine paste. Keep aside.
– Heat half of the oil in a pot for 2 minutes or till very hot.
– Shallow fry the potatoes in batches on medium heat, till they are lightly browned.
– Heat the remaining oil in the same pan.
– Mix in the whole dry red chilies and turmeric powder.
– Fry briefly.
– Now, mix in the khus khus paste and fry again on low heat for 5 minutes or till the oil leaves the sides of the pan.
– Mix in the fried potatoes.
– Mix in water and salt.
– Stir, cover, and keep on low heat for 15 minutes or till the potatoes are soft.
– Decorate with chopped fresh coriander.
– Serve hot.

Chef’s take: Maharaj Jodharam Choudhary, Corporate Chef, Khandani Rajdhani, recommends the Rajgire Ka Thepla as it is nutritious, tasty, and gluten-free. It is also extremely nourishing and keeps you from binge-eating during the days of fasting.

Method:
– In a bowl, mash the potatoes and mix in with the rajgira flour.
– Add rock salt, chilli powder, and jeera powder in the flour. Make a firm dough.
– Add water if needed. Then, make lemon-sized balls and roll each ball softly like a chapati.
– Use a lot of rajgira flour for dusting, as the chapatti will stick to the rolling pin otherwise.
– Heat a non-stick pan, place the rotis on it, and cook on both the sides. Add ghee or oil as required.
– Serve hot.

Method:
– Wash and dice the pumpkin.
– In a deep vessel, heat ghee, and temper with fenugreek, cumin seeds and dry red chili.
– Add the diced pumpkin to the pan, and the chili powder, turmeric powder. and dry mango powder.
– Sauté for 2 minutes, and add the jaggery. Add some water and salt.
– Cover the pan with a lid, and cook for 8-10 minutes.
– Cook the pumpkin till it is soft. Check the seasoning and adjust. Garnish with coriander leaves.
– Chef’s tip: Serve the pumpkin dish with kuttu ki poori.

Chef’s take: Chef Milind Sovani recommends the Phaldari Tikki as it is made using all the ingredients that are allowed while fasting. It also provides carbohydrates and starch that help to sustain energy levels during the fasting period.

Method:
– Boil raw banana and sweet potato. Peel the skin and grate it.
– Chop chilies, coriander and onion. Combine this with the vegetables grated earlier. Add the seasoning and lime juice. Mix well.
– Divide the mixture into 8 balls. Shape them like pears.
– Dust each ball with maida, and shallow fry it on the tawa until golden brown.
– Garnish them with a fried cashewnut each.
– Serve hot with a sprinkle of chaat masala and a dash of green chutney on top.

Chef’s take: Vaibhav Suri, Executive Sous Chef, Paatra, Jaypee Vasant Continental, recommends Palak Akhrot Ki Tikki as it has a unique combination of ingredients and is very different from regular dishes. Usually, people like to eat Palak Paneer or Palak Ke Pakodey during Navratri. Paatra wanted to create something different, though, and thought this would be a perfect dish for vegetarians, with just the right amount of crunchiness and nutrient value.

Method:
– Grate the cottage cheese and keep it aside.
– Add all the above ingredients. Mix well with the cottage cheese.
– Make small patties out of the dough, and sear them on a hot plate.
– Serve hot with ragi crisps and mint mayonnaise.

Chef’s take: Chef Anand Gomes, Head Chef, He Said She Said, Mumbai, recommends the Desi Ravioli as it is a delectable fusion of various cuisines. It is a goat cheese and mushroom ravioli, with bhuna keema, shahi korma. and almond raita.

Method:
– Place the flour on a board or in a bowl and make a well in the centre.
– Crack the eggs into the well, add a pinch of salt. and mix the egg into the flour with a fork.
– Keep mixing. When crumbs form, put the mixture on a flat surface and knead together. Once it is all combined, knead until you have a silky, smooth, elastic dough.
– Cover with cling film and let rest for 30 minutes.
– Meanwhile, in a bowl, take goat cheese, sautéed mushroom, parsley, panko, olive oil, egg and grind to a paste. Roll out pasta into round shapes, fill with the mushroom-cheese mixture. Blanch pasta and reserve for plating.

Method:
– Heat oil in small kadahi, add all the seasonings and stir for 2 minutes.
– Add onions and cook for a while. Add ginger-garlic paste, green chilies and cashew along with all dry masalas. Mix well.
– Add water and bring to a boil. Once water, evaporates a little, add cream. Check seasoning.
– Put fire on simmer. Check cashew. If it is soft, cool it and puree.

Chef’s take: Chef Vishal Atreya, Executive Chef, JW Marriott, Mumbai Sahar, recommends the Makhaane Ki Kheer, as it is a century-old recipe that goes well with the festivities. The ingredients are just perfect for the start of the winter season.

Published by thatfoodiechick

I'm a girl based in Mumbai who loves to eat, click and travel - not always in the same order. I love to explore different cultures and cuisines. I am a Publicist by profession and a foodie/photographer by choice. My dream is to travel the world, open restaurants in various countries and express my love for all things edible through this blog. Lastly, like I always say, "I want to make memories all over the world.'' So join me in my journey as I explore the world - one plate at a time!
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